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I really hope no one on here is suffering from these fires. The smoke is pretty bad here in SF. If you do need help, let me know. To my question: I'll have a couple hundred pounds of Sonoma cab sauv in a few weeks. With the insanity of the smoke lately, I'm worried about smoke taint...

I've got some super tannic Petite Sirah hanging in carboys right now. I was chatting with a winemaker the other day and when this came up, he suggested using egg whites as a fining solution which would also soften the tannins. I've heard of this process and been curious about it, but...

Hey all. I'm working with Petite Sirah (not blending) this year, and should be picking it up this week. This kind of came together quickly, so I haven't put too much thought to the yeast. I was thinking RC-212 or BM4x4. Has anyone had notable success with any particular yeast strain when...

Planning out for this season. Interested in both the pounds per 32gal crushed and uncrushed. Appreciate any help!

I'm looking to make a skin contact fermentation white this year, but the usual brokers for home winemakers (e.g. Brehm) only sell white juice, so I'm left hunting for a vineyard that'll sell me small number of lugs (3–6). So far, my cold emailing attempts have struck out, but I'm not really...

Here's what I'm thinking. Would love to know if anyone else has tried this, or if you think it's nuts. There's this "natural" wine (i.e low to no SO2, wild yeast, minimal intervention) I really like. And since it doesn't use any SO2, I was thinking that some of that wild yeast which...

I'm planning out how to embark on my first Brehm pail (red). From what I've read, one pail will give you apx 3 gallons of juice, post-skins. That would mean one pail would fit nicely in my 6 (6.5?) gallon primary fermenter (plus there'd be plenty of CO2 production to push out the oxygen), but...